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| 2 Esslöffel | (40 g) butter or margarine |
| 2 Esslöffel | flour |
| 2 Tasse | (500 ml) dry red wine |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
| 2 | Tomatoes peeled, chopped |
| 3 | White onions quartered |
| 6 | Potatoes, peeled and quartered |
| 2 Esslöffel | parsley chopped |
| 1/4 Teelöffel | thyme |
| 1 | Bayleaf |
| 4 Tasse | Cooked beef, cut into small cubes |
| 1/2 x ca. 450 g | (250 g) green beans, cut in one-inch (2-1/2 cm) pieces |
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=====< Recipe Extracted From Vittles 2.1 >=====
Filename: Mainbeef 05/21/90 Recipe Number: 28 Recipe Name: Leftover Beef Stew Key Ingredients: beef/potatoes/green beans
Prepare Stews & Cas.
Originally from: "Wonderful Ways to Prepare Stews and Casseroles", by Jo Ann Shirley (cheapie borrowed from Lois Rice)
1. Melt the butter or margarine in a saucepan. Blend in the flour until browned. Gradually add the wine, stirring constantly, until at the boiling point.
2. Add the salt and pepper, tomatoes, onions, potatoes, parsley, thyme and bay leaf. Cook over a low heat for 45 minutes.
3. Add the beef and the beans and cook for 15 minutes longer. Discard the bay leaf.
Serves: 6.
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